Spiced beef and coconut cream soup with rice

A creamy beef and coconut cream soup that packs a big spicy punch.

  • 2 hrs cooking
  • Serves 4
  • Print


Spiced beef and coconut cream soup with rice
  • 1 tablespoon vegetable oil
  • 1/2 brown onion (100g), chopped finely
  • 1 stalk celery (150g), trimmed, chopped finely
  • 2 clove garlic, crushed
  • 1 fresh long red chilli, chopped finely
  • 1 fresh small red chilli, chopped finely
  • 6 centimetre piece fresh ginger (30g), sliced thinly
  • 3 teaspoon tamarind purée
  • 1 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoon ground ginger
  • 450 gram beef chuck steak, cut into 4cm pieces
  • 2 cup (500ml) canned coconut milk
  • 2 cup (500ml) water
  • 1 cinnamon stick
  • 4 cardamom pods
  • 1/3 cup (25g) moist coconut flakes
  • 100 gram green beans, chopped coarsely
  • 2 cup (300g) cooked long-grain white rice
  • 1/3 cup fresh coriander leaves


Spiced beef and coconut cream soup with rice
  • 1
    Heat oil in a large saucepan over medium heat; cook onion, celery, garlic, chillies, ginger, tamarind and ground spices, stirring, 5 minutes or until vegetables are softened.
  • 2
    Increase heat, add beef; cook, stirring, until browned. Add coconut milk, the water, cinnamon and cardamom; bring to the boil. Reduce heat; simmer, covered, for 1½ hours or until beef is very tender.
  • 3
    Meanwhile, toast coconut in a small dry frying pan until browned lightly. Remove from pan.
  • 4
    Remove beef, cinnamon and cardamom from soup. Shred beef; return to soup with beans. Simmer 5 minutes or until beans are tender.
  • 5
    Add rice to soup; stir soup over medium heat until hot. Season to taste.
  • 6
    Serve soup sprinkled with coriander leaves and toasted coconut.


You need to cook ⅔ cup (130g) raw rice to get the amount of cooked rice used here. You could also use microwavable rice now available in most supermarkets.

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